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Fava Beans With Seven Salads

Categories:
appetizers, italian, salads, beans & legumes

1/2 pound skinless dried fava beans
--2 cups
2 tablespoons olive oil
--preferably extra-virgin
salt; to taste
1 pound spinach
--dandelion greens or broccoli rabe
--washed and coarsely chopped
2/3 cups imported black olives; pitted and chopped
1/2 cup thinly sliced red onion; separated into
-- rings
1 cup stemmed arugula or watercress
1/2 cup pepperocini
--italian pickled peppers
--drained and sliced
2 vine-ripened tomatoes; chopped
1/2 cup thinly sliced radishes

1. Put fava beans in a large bowl of cold water. Let stand in a cool place for at least 4 hours or overnight. If the weather is warm, place the bowl in the refrigerator.

2. Drain and rinse the beans. Place them in a large pot and add fresh water to cover by 1 inch. Bring to a slow simmer and cook, uncovered, over low heat until the beans are very soft and all of the liquid has been absorbed, about 1 hour. Stir often toward the end of the cooking time, and add a little more water if the beans become too dry. Mash the beans with a potato masher until smooth. Stir in oil and season with salt.

3. In a large pot, combine spinach, dandelion greens or broccoli rabe and 2 tablespoons of water. Cover and cook over medium-high heat until wilted and tender, about 3 minutes. Transfer to a colander and press out any excess cooking liquid.

4. Spoon the warm fava bean puree into the center of a warmed platter. Place cooked greens, olives, onions, arugula or watercress, pepperoncini, tomatoes and radishes in 7 separate piles around the puree and serve.

Makes 4 servings.

260 calories per serving: 12 grams protein, 11 grams fat (1.5 grams saturated fat), 32 grams carbohydrate; 695 mg sodium; 0 mg cholesterol; 4 grams fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00




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